Baked Black Bean Dip

Deliciously Creamy with melted cheese, Greek yogurt and spices, this Black Bean Dip will please any crowd.

Course Appetizer

Cuisine Mexican

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 155kcal

2 cups prepared black beans
3/4 cup plain Greek yogurt or sour cream, or Greek nonfat plain yogurt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups cheese shredded. I use a combination of cheddar and Monterey Jack, but feel free to use your favorite.

Preheat oven to 350.
Process prepared beans in a food processor or blender until smooth.
Place in a pie plate or 8x8 dish and spread out evenly.
Spread Greek yogurt over beans.
Mix the garlic powder, chili powder, and cumin together, sprinkle over the top of the yogurt.
Top with shredded cheese.
Bake for 20 minutes, until cheese is melted and beans are warmed throughout.

If you don't have a food processor, you can use a blender. Or, warm the beans up in a pan on the stove and mash with a potato masher or fork. This will not be as smooth but still tastes great.
Sour cream can be substituted for Greek yogurt.
Add salt to the beans if needed. If you use canned beans, they often have salt in them already, and don't need more. If you start with dried beans, you will need to add salt to them before you process them. Make sure you do that when you blend them, not when you cook them. Dried beans won't soften well if you add salt at the time of cooking.
Optional garnishes- add chopped tomatoes, pico de gallo, salsa, avocado, guacamole, or cilantro.